Lasagna Loaf Recipe
Lasagna Loaf Recipe photo by Taste of Home
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Lasagna Loaf Recipe

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This recipe is a product of three different recipes and a little imagination. Even the picky eaters in my family enjoy slices of this meat loaf. It tastes like lasagna without the noodles. - Bobbie Croker, Omaha, Nebraska
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 4-6 servings


  • 1/2 cup tomato juice
  • 2 eggs
  • 3/4 cup dry bread crumbs
  • 2 tablespoons dried parsley flakes
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef
  • 1 carton (15 ounces) ricotta cheese
  • 1 cup cubed part-skim mozzarella cheese
  • 1/2 cup diced fully cooked ham
  • 1 teaspoon dried parsley flakes
  • 2 medium tomatoes, seeded and diced
  • 4 green onions, chopped
  • 1/4 cup sliced ripe olives, drained

Nutritional Facts

393 calories: 1 each, 21g fat (10g saturated fat), 166mg cholesterol, 801mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 33g protein .


  1. In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into an ungreased 9-in. x 5-in. loaf pan. In a bowl, combine the filling ingredients. Spread over loaf. Bake, uncovered, at 350° for 1 hour. Sprinkle with topping ingredients. Bake 15 minutes longer or until meat is no longer pink and a meat thermometer reads 160°. Yield: 4-6 servings.
Originally published as Lasagna Loaf in Taste of Home Ground Beef Cookbook 1999, p45

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Reviewed Feb. 16, 2014

"I split the meat mixture, put half the topping on first layer and finished off with the balance of meat mixture and topping as outlined . Worked well"

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